BANQUET SERVER

OVERALL RESPONSIBILITIES:

• Provides guests in the catering department with the highest standards of food and beverage service on all functions. In so doing, it is expected that all efforts be directed toward guest satisfaction, the achievement/maintenance at division standards and profit maximization.

QUALIFICATIONS/PRE-REQUISITES:

• Guest-focused personality
• Ability to meet the standards of appearance
• Self-controlled disposition
• Honesty and integrity
• Upbeat, positive attitude
• Display hospitality skills
• Knowledge of principles and practices within the Banquet profession
• Performing all guest contact activities in a cordial, efficient and professional manner at all times maintain a commitment to guest satisfaction
• Maintaining a positive attitude toward the hotel and the job being performed
• Reporting to work on time (as scheduled) and in proper uniform
• Maintaining a cooperative, team-like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments), to help achieve our common goals of maximizing guest satisfaction and profit margins

JOB REQUIREMENTS:

• Follow all Marriott policies and procedures
• Comply with the clean as you go strategy
• Report to work on time
• Follow safety procedures and policies to ensure a safe working environment
• Ability to work within a team

PRIMARY DAILY JOB FUNCTIONS:

• Complete any assigned work duties
• Attend pre-function briefing
• Be able to read a BEO and know how to complete a setup and mise en place (putting in place) based on the information contained therein
• Set tables in your assigned area (or check to see they have been set) correctly and uniformly, using: clean pressed linen, clean silverware, china, and glassware
• Assist Captain in setting up buffet and other special food service tables/stations
• Know the menu for each function served, and be able to knowledgeably explain the major ingredients and preparation methods for each item to be served
• Follow timing procedures for setting each course
• Greet and serve guest, following guidelines for Assertive Hospitality and all other details of our policies and procedures regarding the service of food and beverage
• Acknowledge and respond to all guest requests, bringing them to the attention of (or turning them over to) the Banquet Captain
• Keep station neat and clean during service following clean as you go guidelines
• Know and use suggestive selling techniques when possible
• Always notify the captain before leaving the floor or banquet service area
• Use proper in-room clearing and aisle tray break-down procedures
• Return all re-usable table complements and condiments to be cleaned and refilled
• Return all food to the kitchen
• Retain all service equipment in the banquet area for cleaning and proper storage
• Complete any assigned side work, such as refilling condiments, sorting linen, hanging/storing drapes, cleaning/storing serving equipment, etc.
• Assist the captain or Banquet Manager in breaking down buffet or other special food service tables and equipment
• Cleans and replace tray stands in proper storage area
• Return clean serving equipment to proper storage area
• Help keep all banquet aisles and storage areas clean and organized
• Inform management of any lost or damaged equipment
• Check with captain of manager before leaving
• Attend department meetings as scheduled
• Perform all other duties as assigned by supervisors/management

PHYSICAL REQUIREMENTS (INCLUDE LIFTING AND PUSHING):

• Be able to carry tray of properly stacked food (approximately 20 pounds).
• Be able to push carts (up to 25 pounds).
• Be able to stay on feet for up to 4 hours.
• Be able to move quickly, during quick turns.

EDUCATION REQUIRED:

• 2-3 years of experience in a related position preferred